Shrimp Spring Rolls
Light and easy to make, shrimp spring rolls with peanut sauce are the perfect addition to any meal. Serve them as an appetizer with other Vietnamese dishes or a light snack or lunch during the week.
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup hot water
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 garlic clove minced
- 1/2 teaspoon minced fresh gingerroot
spring rolls:
- 12 rice papers 8 inches
- 6 Boston lettuce leaves halved
- 4 ounces uncooked thin rice noodles
- 1 cup julienned carrot
- 1 medium cucumber seeded and cut into matchsticks (about one cup)
- 1 cup shredded red cabbage
- 1 pound peeled and deveined cooked shrimp 31-40 per pound
- 1/2 cup loosely packed fresh cilantro
Instructions
- In a small bowl, whisk the first 7 ingredients until blended.
- Cook noodles according to package directions. Drain; rinse with cold water.
- Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
- Place wrapper on a flat surface. Layer 1 lettuce leaf half, across bottom third of wrapper. Top lettuce with noodles, carrot, cucumber and cabbage. Fold in both ends of wrapper; fold bottom side over filling. Top with 3 shrimp and about 1-1/2 teaspoons cilantro. Roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with sauce.